Preheat oven to 180°C/350°C.
Slice the top off the sourdough cob loaf and cut out a space for the camembert, saving the offcuts for later.
Slice down around the bread, creating sections but not slicing all the way through. Generously spread butter in between the cuts and around the space for the camembert. Add the fig jam and spread it around the space hollowed out. Sprinkle over the sliced spring onions and bake on a baking paper-lined oven tray for 8-10 minutes.
Meanwhile, place the grapes in a baking dish and drizzle generously with balsamic vinegar and honey. Chop some of the sage and rosemary and sprinkle over the grapes, leaving some sage leaves and rosemary sprigs whole for later. Season with salt and freshly ground black pepper. Roast for 20 minutes.
Remove cob from oven and add the camembert cheese. Cut a diamond pattern on the top of the cheese, tuck in some rosemary sprigs and season with freshly ground black pepper – the cob loaf can be frozen at this point.** Tear the bread offcuts into bite-sized chunks, drizzle with oil and place on oven tray around the cob loaf; return to the oven and bake a further 8-10 minutes until cheese is hot and runny.
Serve the cob loaf with roasted grapes and pan juices, torn crusty bread, toasted walnuts, a sprinkle of fresh sage leaves and a few more sprigs of rosemary, if necessary.
*To toast the walnuts, preheat a non-stick frying pan over a medium-high heat. Spread the nuts out in a single layer and turn frequently until just starting to brown, approx. 3-4 minutes. Spread out on a plate to cool.
**If freezing at this point, leave off the rosemary as it may blacken in the freezer.
To make gluten free – use a gluten-free sourdough loaf.
To make nut free – omit walnuts from recipe.
Suitable to freeze.
